Crispy Cauliflower Salad Tahini (Print)

A vibrant salad featuring air-fried cauliflower, mixed greens, and creamy tahini dressing for a light, satisfying meal.

# Components:

→ Crispy Cauliflower

01 - 1 large head cauliflower, cut into bite-size florets
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Salad

08 - 6 cups mixed salad greens (arugula, spinach, romaine)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 red onion, thinly sliced
11 - 1/4 cup fresh parsley, chopped
12 - 2 tbsp toasted pumpkin seeds (optional)

→ Tahini Sauce

13 - 1/3 cup tahini
14 - 3 tbsp lemon juice (about 1 lemon)
15 - 2 tbsp water, plus more as needed
16 - 1 small garlic clove, minced
17 - 1/4 tsp salt
18 - 1 tsp maple syrup or honey (optional)

# Directions:

01 - Preheat air fryer to 400°F (200°C).
02 - In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange cauliflower in a single layer in the air fryer basket. Air fry for 15 to 18 minutes, shaking halfway through, until golden and crispy.
04 - In a large bowl, combine mixed greens, cherry tomatoes, red onion, parsley, and pumpkin seeds.
05 - Whisk tahini, lemon juice, water, garlic, salt, and maple syrup (if using) together until smooth. Add additional water 1 teaspoon at a time to reach desired consistency.
06 - Top the salad greens with crispy cauliflower and drizzle generously with tahini sauce.
07 - Serve immediately, garnished with extra parsley or pumpkin seeds if desired.

# Expert Advice:

01 -
  • The tahini sauce is so smooth and rich it makes you forget you're eating vegetables in the best way.
  • Everything comes together in 40 minutes, which means you can make this on a weeknight without stress.
  • It's equally satisfying as a light lunch or a side that won't weigh you down before bed.
02 -
  • Don't skip shaking the air fryer basket halfway through—I learned this the hard way when half my florets came out pale and soft while the others were almost burnt.
  • The tahini sauce thickens as it sits, so add water gradually and taste as you go; a little lemon juice can always wake it up if it tastes flat.
03 -
  • If your tahini is too thick, whisk in water one teaspoon at a time rather than all at once; it's easier to make it thinner than to thicken it back up.
  • Toast the pumpkin seeds yourself in a dry pan if you can—they taste infinitely better than pre-toasted and only take three minutes of attention.
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